Transcript

2.
PREFACE
This cookbook came about as naturally as it gets from all the recipes collected
during the two-year Comenius project 9 European schools worked on. We were
collecting traditional recipes for different seasons, making brochures, cooking the
dishes, tasting them and exchanging those recipes. We loved all the dished we tried
and it was a no brainer when an idea of a cookbook came about in one of our
meetings. All the partners collected all the recipes they presented, printed them out
and now you have a fully-fledged cookbook of traditional recipes in front of you. We
couldn't be more proud!
It is a collection of our favourite traditional recipes from each season. We
included one starter, one main dish and one dessert per season. It has to be pointed
out that these are traditional recipes still prepared and enjoyed in our countries, the
staples of our cuisines. Since tradition is one of the main topics of the project it felt
logical to create this cookbook.
As the coordinator, I have to thank all the project teams who worked very hard
in order to make this possible. I know it seemed we bit off more than we could chew,
but I think it was all worth it when you see the finished product in front of you. I
honestly hope we will use some of these recipes in our kitchens and spread the
traditions of different countries to our friends and families and that they will, in turn,
spred them ever further. That is the main goal of such projects.
A big thanks to all the partner schools and their team leaders:
- BULGARIA: Yuliya Georgieva (Osnovno Uchilishte "Sveti Kliment Ochridski“,
Bourgas)
- GREECE: Efstratios Alexiou (11th
Special Education Primary School of East
Thessaloniki)
- ITALY: Anna Manzella (Istituto Comprensivo “G. Lombardo Radice", Siracusa)
- LITHUANIA: Janina Adomaitiene (Palemono Vidurinė Mokykla, Kaunas)
- POLAND: Anna Sepiolo (Publiczna Szkoła Podstawowa w Starej Słupi, Nowa
Słupia)
- SPAIN: Natacha Diaz Hernandez (C.E.I.P. Tomas Romojaro, Fuensalida)
- TURKEY: Salih Catal (Gulbirlik Ilkogretim Okulu, Isparta)
- UNITED KINGDOM: Elaine Johnson (Mere Green Combined School, Birmingham)
Another big thank you goes out to my project team in Split (Osnovna škola
Spinut) who helped me a lot in navigating at times turbulent waters of project
coordination.
I hope we all enjoy the fruits of our hard work.
Maja Jerčić, project coordinator
Osnovna škola Spinut, Split
Croatia

5.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: BULGARIA MENU: SPRING
INGREDIENTS:
2-MAIN COURSE:
SPRING BANITSA
WITH SPINACH
Ingredients:
1 cup of yoghourt
500gr sheets of pastry
450gr spinach
150gr curds or cheese
50ml oil (olive or
sunflower)
1teaspoon sodium
bicarbonate
2 eggs
DIRECTIONS:
Stew the spinach gently 2-3 min in little olive or
sunflower oil until softening.
Stir the sodium in the cup of yoghourt and add the
whipped eggs.
Grease a big round baking dish with little oil and
start to dispose a sheet of pastry, oil (greased on the
sheet), sprinkle the yoghourt-egg mixture, spread
smashed cheese or curds and stewed spinach and
repeat the same until the ingredients are finished.
Cover with a sheet and spread the last oil and milk
mixture on it. Cut in squares with a sharp knife.
Bake at medium heat for about 25min. Serve once
cool. Optionally serve with yoghourt.

8.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: BULGARIA MENU: SUMMER
INGREDIENTS:
2-MAIN COURSE:
STUFFED PEPPERS
WITH MINCED MEAT
AND RICE
Ingredients:
10 green or red peppers,
1 onion, 1 carrot, 500gr
minced meat, 1 cup of
rice, 1 egg, 1 cup of
yoghourt, oil.
Spices: 1 teaspoon red
pepper, savory, black
pepper, salt, a pinch of
basil, fresh parsley and
celery.
DIRECTIONS:
Cut the onion and the carrot in small pieces and stew
them in little oil and water. Put washed rice and the
spices and pour 1 cup of water. Stew until the rice is
half cooked, stir to avoid sticking on the bottom of
the dish.
Remove the stems and the seeds from the peppers,
riddle them with a needle in several places and stuff
them with the mixture. Cover with flour the holes
and arrange the peppers in a deep tray. Pour salty
water to half of the peppers, sprinkle with oil and put
in a heated oven. Bake 30-40 min, take the tray away
and remove 1-2 ladles of sauce. Wait 10 min for the
sauce to cool. Whip the egg with the yoghourt and
little salt and add the sauce slowly. Pour the mixture
in the tray and shake gently till it is spread smoothly.

9.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: BULGARIA MENU: SUMMER
INGREDIENTS:
3.- DESSERT
Summer caramel
custard with peaches
Ingredients:
250gr sugar + 150gr for
caramelizing
7-8 eggs
1l fresh milk
1 big peach
DIRECTIONS:
Caramelize 120-150gr sugar in a dry pan and add 1
spoon of water. Warm the milk, add 250gr sugar and
stir until melt. Add the eggs (whipped in advance
with a mixer). Be careful not to heat the milk much
so not to curdle the eggs. Cut the peach in small
pieces and add to the mixture. Pour the mixture in
cups and bake in a moderate oven (120 degree C) in
a water bath.

11.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: BULGARIA MENU: AUTUMN
INGREDIENTS:
2-MAIN COURSE:
Meatless baked
hotch-potch
Ingredients:
800gr potatoes
1vegetable marrow
1-2 sticks of green onion
200gr French beans
2 fresh tomatoes
25-30gr gumbo
1 fistful of parsley and
dill
100ml tomato paste
1 tea spoon of red pepper
Salt, oil
DIRECTIONS:
Peel the potatoes and the vegetable marrow and cut
them into large cubes. Cut and add the onion, the
French bean, the fresh tomatoes (peeled) and the
gumbo. Add the dill, the parsley, the salt, the oil
(olive or sunflower), the red pepper and the tomato
paste. Stir everything well, put in a tray and pour
over water, enough to cover the vegetables. Bake for
about an hour in a preheated up to180 degree C oven
until there is only fat left.

12.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: BULGARIA MENU: AUTUMN
INGREDIENTS:
3.- DESSERT
Pumpkin pastry
Ingredients:
500gr sheets of pastry
800gr pumpkin
200gr sugar
150gr wall nuts
100ml oil
30gr bread crumbs
1 spoon cinnamon
40gr castor sugar
DIRECTIONS:
Grate the pumpkin coarsely and stew with little oil
until the water evaporates. Mix the pumpkin with the
grounded wall nuts, the cinnamon, the bread crumbs
and the sugar. Spread the mixture on each sheet and
sprinkle with oil. Roll the sheet up and after that roll
again as a snail. Go on forming the snail with the
other sheets. Bake in a moderate oven till golden.
Sprinkle with castor sugar.

13.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: BULGARIA MENU: WINTER
INGREDIENTS:
1-STARTER:
Tomatoes nests
Ingredients:
2 tomatoes
2 eggs
Several
stalks of basil
Little
cheese
Little
yellow cheese
Pieces
of toast to serve
Salt and
black pepper
DIRECTIONS:
Preparation – heat the oven to 200 degree C. Cut
small lids from the top of the tomatoes and hollow
them out. Break one egg in each tomato nest and
bake 15-20min in a tray in the oven. Take them
away from the oven and cover with cheese or yellow
cheese. Bake until they are done. Dust with salt and
black pepper and decorate with basil. Serve the
starter hot with toasts

14.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: BULGARIA MENU: WINTER
INGREDIENTS:
2-MAIN COURSE:
Sarmi with
pickled cabbage
and minced meat
Ingredients:
1 pickled cabbage
1 onion
1 carrot
6-7 mushrooms
400gr minced meat
1/3 cup of rice
Savory, mint, cumin, red
pepper, black pepper,
salt, parsley, laurel
leaves, vegetable soup.
3-4 spoons of tomato
past
3-4 spoons of soy sauce
Oil
DIRECTIONS:
Prepare 15-20 big leaves from the cabbage. Cut the
onion and the mushrooms. Grate the carrot. Water
down the minced meat with little water. Stew the
onion, the mushrooms and the carrot in a big pan.
Add the red pepper, the tomato paste and the soy
sauce. Stir and add the minced meat, the vegetable
soup and the spices. Stir for about 5 min and add the
rice. Take away from the hot plate after 1-2min.
Wrap the sarmi and arrange them in a pot or a sauce
pan. Press with a plate and pour pickle and water
1:1. Bake in a moderate oven for about 2 hours.

15.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: BULGARIA MENU: WINTER
INGREDIENTS:
3.- DESSERT
Home- made
baklava
Ingredients:
400gr pastry sheets
125gr butter
1 and a half cup of wall
nut
1 vanilla powder
3 cups of sugar
2 cups of water
DIRECTIONS:
Divide the pastry sheets in two parts. Grease the first
part of the sheets with 1/3 of melted butter and
powder with ½ of coarsely ground wall nuts. Roll
the sheets up. Do the same with the other half of
sheets. Cut the rolls in 2-3cm parts and arrange them
vertically in a greased tray. Sprinkle with the rest of
melted butter.
Bake in a moderate oven (180degreeC) for a 20-
25min. After cooling pour warm sugar syrup,
prepared from the water, the sugar and the vanilla.
Allow to cool.

17.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
CROATIA
MENU: WINTER
INGREDIENTS: DIRECTIONS:
STARTER:
SOPARNIK
 1 kg silverbeet (can be
substituted with other
greens)
 ¼ head of cabbage
 3 tsp olive oil
 A dash of salt
 A dash of sugar
 4 dcl cold water
 1 kg flour
 4 tsp minced garlic
- Remove stems, including the tough stem that
runs down the leaf, from the silverbeet
- Refrigerate it overnight to dry. It must be really
dry for the pie
- The next day, mix silverbeet, cabbage, oil, salt,
and add a bit of sugar
- To make the dough, add water, salt and olive oil
in the flour and knead until well mixed. Let it set
for a 45 minutes
- Split the dough in half
- Lightly flour the rolling pin and dough
- Roll the dough to a size of a baking tin
- cover the dough with the Swiss chard
- Roll the second half of the dough and cover the
silverbeet
- Pinch the edges
- Bake at 125 C for 20 min or until the crust is light
brown
- Mix the oil and garlic. Brush the mixture on the
top
- Cut the pie into diamond shapes and serve

21.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
CROATIA
MENU: SPRING
INGREDIENTS: DIRECTIONS:
MAIN COURSE:
PAŠTICADA
 2 kg beef leg
 2 kg red onion (same
quantity as meat)
 carrots, celery, parsley,
garlic, dry plums
 salt, peppercorns, 4-5
cloves
 1 tablespoon of honey
or marmalade
 1 l of red wine
 veal bones soup stock
- Cut the meat on all sides with a sharp knife and
lard it with finely chopped carrots, onion and
bacon. Leave in a bowl overnight or pour vinegar
over it and leave for 24h (turning the meat every
now and then).
- Put oil, fat and meat in a big pot and fry until it
gets yellowish on all sides, then take the meat
out. Put half the quantity of finely chopped red
onion in the pot and stew on mild flame
- Put the meat back and cover it with the other half
of the onion (cut into slightly bigger pieces). Add
half a kilo of chopped carrots, handful of dry
black plums, bunch of celery, bunch of parsley, a
whole garlic bulb, 4-5 cloves, peppercorns, a
teaspoon of honey or marmalade and salt. Stew
on mild fire, covered. Pour some soup stock over
it
- After half an hour, add 2-3 spoons of tomato
puree, pour a litre of soup stock, half a litre of
red wine, and leave it for two hours on mild
flame.
- When the meat is ready (stab it with a fork to
check), take it out, cut into thin slices and put in a
bowl. On top add strained remains from the pot.
If the sauce is not dense enough, mix a spoonful
of flour with some water, add it into the sauce
and cook some more.
- Pašticada is served with home-made macaroni or
gnocchi.

22.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
CROATIA
MENU: SPRING
INGREDIENTS: DIRECTIONS:
DESSERT
ROŽADA (CRÊME
BRULÉE)
 1 l milk
 30 dkg sugar
 2 small vanilla sugar
packets
 lemon zest
 7 eggs
 2 egg yolks
 20 dkg decaramelized
sugar
 1 dl milk for making
carmelized sugar
- Cook milk, sugar, vanilla sugar and lemon zest
and leave it to cool down.
- Beat eggs and yolks with milk thoroughly.
- In another saucepan prepare caramel using 20
dkg of sugar and a few teaspoons of milk, which
should be warmed up slowly until it gets yellow.
- Grease a baking tin with butter, then put in the
caramel and pour over crême brulée (rožata)
mixture.
- Then put the tin in a larger saucepan filled with
water, bake in the oven at 180° C for about 40
minutes.
- When rožata is cooled down, turn it quickly
upside down on a plate and put it in a fridge to
cool down completely.
- The plate should be deep enough for the rožata
juice (if not overbaked, the caramel remains
liquid).

23.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
CROATIA
MENU: SUMMER
INGREDIENTS: DIRECTIONS:
STARTER:
OCTOPUS SALAD
 ½ kg fresh, cleaned
octopus
 2 bay leaves
 3 cloves of garlic
 whole peppercorns
 salt
 small bunch of parsley
 onlion, spring onion or
leek
 lemon juice
 extra virgin olive oil
 salt and pepper to taste
- Bring a large pan of water to a simmer. Add all
the ingredients and cover. Let the octopus
simmer for about an hour or until tender, but not
over cooked.
- Remove the contents from the pan and rinse well
with cold water, discarding the bay leaf,
peppercorns and garlic.
- Cut the octopus in half and try to remove the
slimy outer layer of the octopus with your hands,
until left with a pinkish white meat.
- Cut the the entire octopus into cubes. The size is
not very important since the meat should be very
tender by now, I recommend about 1 cm.
- Place the prepared octopus in a bowl.
- Add finely chopped parsley, onion (spring onion
or leek) as well as lemon juice of half a lemon or
more, depending on your preferences.
- Season with salt and a little pepper right after
adding a good tablespoon of olive oil.
- Mix well, cover and leave to rest for at least an
hour in the fridge. Serve chilled.

24.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
CROATIA
MENU: SUMMER
INGREDIENTS: DIRECTIONS:
MAIN COURSE:
FISH BRODETTO
 1 dl of olive oil
 3 onions
 4 slices of a whole
garlic bulb
 ½ kg of tomatoes
 1 ½ of fish for brudet :
an eel,a grooper or a
red fish
 2 dl of white wine
 1 dl of vinegar
 corn flour
 salt
 pepper
- Put 1 dl of olive oil and 3 chopped onions in a
pot. Fry until they get yellowish.
- Add 4 slices of parsley
- In the end put ½ kg of chopped tomatoes.
- When the vegetables are made into a dense
sauce, put ½ kg of the strained fish for brudet.
- Stew all, agitating the pot and, at the same time,
pouring 2 dl of white wine and 1 dl of vinegar
until it becomes dense.
- Put some salt, pepper and serve it hot or cold
with cooked corn flour or with pasta.

25.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
CROATIA
MENU: SUMMER
INGREDIENTS: DIRECTIONS:
DESSERT :
„MARASKA“ PARADISO
(PARADIŽOT)
 ½ litre of milk
 4 tablespoons of
flour
 4 egg yolks
 4 tablespoons of
sugar
 3 egg whites
 5 tablespoons of
sugar
 Petit Buerre cookies
 Cocoa beans or
grated chocolate (to
sprinkle it over)
Yellow cream:
- Boil half a litre of milk
- While the milk is cooking make a mixture of 4
tablespoons of flour, 4 egg yolks and 4
tablespoons of sugar and some cold milk
- Put this mixture into the boiling milk
- Cook it until it thickens (do not forget to stir it all
the time to avoid creating lumps)
White cream:
- Whisk 3 egg whites till stiff
- Add 5 tablespoons of sugar
- Mix it thoroughly
Finishing phase:
- Warm some milk
- Place some cookies on the bottom of the bowl
and pour just enough milk over them so that they
absorb it
- Then pour a layer of yellow cream over the
cookies
- Put a new layer of cookies over it
- Add a new layer of milk. Add a new layer of
yellow cream, a new layer of cookies and a new
layer of milk
- Pour the white cream over the cookies
- Decorate it with cocoa beans or grated chocolate
- Put it in the refrigerator and serve cold

27.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
CROATIA
MENU: AUTUMN
INGREDIENTS: DIRECTIONS:
MAIN COURSE:
STUFFED CALAMARI
 50 g of calamari
 0,3 dl olive oil
 2 cloves of garlic
 2 cups of rice
 Parsley
 Salt
 Pepper
COOKED SILVERBEET
 2 medium-sized
potatoes, peeled and
sliced
 3 garlic cloves,
chopped
 1 bunch silverbeet
leaves, washed and cut
up
 100 ml extra virgin
olive oil
 Salt and pepper to
taste
- Clean and wash the calamari. Finely chop the
tentacles.
- Fry the chopped garlic, add the tentacles and stir
for 2-3 minutes.
- Add rice, which was previously half-cooked,
parsley, salt and pepper. Mix and fry. If needed
add a few drops of hot water.
- When the rice is cooked al dente, remove from
the heat.
- Stuff the calamari with the rice and the rest of the
stuffing.
- Close the calamari with a toothpick and put in a
bowl. Sprinkle with olive oil and bake in an oven
for 30 min at 150 ° C.
- Cook the potatoes in one litre of seasoned water
until tender.
- Add the silverbeet leaves, half of garlic and half
of olive oil, cook for 5-8 minutes.
- Strain almost all the water, add the remaining
garlic and olive oil and season to taste.
- Serve hot.

28.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
CROATIA MENU: AUTUMN
INGREDIENTS: DIRECTIONS:
DESSERT
KROKANT
 1 cup sugar
 1 cup walnuts
 1 tsp butter
 laurel leaves
- Caramelize sugar, add walnuts and butter and
mix for half a minute.
- Pour quickly, while still hot, on a wet hard surface
and roll thinly with a wet pastry roller.
- Be quick when cutting with a sharp knife into
your preferred forms and fold them up.
- Pile them up on laurel leaves.
- Note: Be careful not to burn yourself.
Krokanat can be made into different shapes.
In Dalmatia it is widely used in making wedding
cakes. The newlyweds take a knife and tear the cake
down. Then the guests eat the small pieces.

33.
LET'S MEET WHERE OUR CULTURES MEETS
COUNTRY:
GREECE
MENU: [SPRING]
“Easter Soup with Lamb Offal” (Magiritsa )
INGREDIENTS: DIRECTIONS:
1 lb/500 g lamb's liver
½ lb/250 g onions
½ bunch dill
1 ¼ cups/250 g rice
2 eggs
Juice of 2 lemons
1 tbsp butter
salt
freshly ground black pepper
Instructions:
 Finely chop the dill
 Cut the onion in brunoise
1. Wash the lamb offal thoroughly with cold water. Place a
saucepan full of salted water on high heat. When it begins to
boil add the offal. Let boil for a few minutes until half cooked
and remove.
2. Strain well and cut up into small pieces.
3. Heat oil in a large stock pot. Add the finely chopped
onions and cook until transparent.
4. Add the chopped offal and cook until lightly browned.
5. Add the water and the herbs. Bring to a boil.
6. Add the rice.
7. Continue to simmer until the rice and offal are cooked
well, and then remove the pan from the heat.
8. Lightly beat the eggs in a small bowl with the lemon juice,
until frothy.
9. Spoon a ladle of the liquid from the soup into the egg
mixture and continue beating until the egg and lemon sauce
is frothy.
10. Pour this quickly into the hot soup, making sure that it
does not boil or else the eggs will curdle.
11. Season the soup with salt and pepper, and serve hot.
*There are regional variations to this soup that contain
spinach or lettuce, or don't have rice.
*Each family swears by its own recipe, which is passed
down from generation to generation.

35.
LET'S MEET WHERE OUR CULTURES MEETS
COUNTRY:
GREECE
MENU: SPRING/ “Hortopitakia”: Savory Turnovers with
Spinach or Greens and Herbs
In Greek: χορτοπιτάκια, pronounced “hor-toh-pee-TAHK-
yah”
INGREDIENTS: DIRECTIONS:
Prep Time: 40 minutes
Cook Time: 8 minutes
Total Time: 48 minutes
Ingredients:
 1 pound of spinach,
fresh or frozen
(washed, chopped)
 1 pounds of fresh
fennel (leaves and
stems), coarsely
chopped
 1 spring onions, finely
chopped
 1/3 cup olive oil
 1/2 cup of water
 sea salt to taste
 freshly ground pepper
to taste
 olive oil for frying
 1/2 batch of fresh
phyllo dough (or 2
pounds of puff pastry,
or 25 pieces of phyllo
circles, or 1 lbs of
phyllo sheets)
 flour for work surface
Make the filling: Sauté the fennel and spring onions in the oil
until limp. Add water, bring to a boil. Reduce heat and cook
for 15-20 minutes. Add spinach, salt, and pepper. Cook
uncovered over medium heat until the spinach wilts, about
3-5 minutes. Drain very well.
Note: Fennel requires a longer prep time than some other
herbs. If not using fennel, simply sauté the onion, add water
and other chopped greens and herbs, and bring to a boil.
Reduce heat and cook until wilted, then drain well.
Prepare the dough: Work on a floured surface. If using
homemade phyllo dough, take a piece and roll it out to the
thickness of 3-4 sheets of copier paper (setting 6 on a pasta
machine). If using commercial puff pastry, roll it out to the
same thickness.
Form the pies: Work on a lightly floured surface with dry
hands.
1. Using a saucer or other circular guide around 4 1/2 -
5 inches in diameter, cut out a circle of dough.
2. Place a heaping forkful of the spinach and herb
mixture on one side of the circle.
3. Fold the other half of the circle over to form a half-
moon shape.
4. Using a fork or your fingers, pinch the edge all the
way around to seal. (If the dough isn't sealing well,
wet fingers with water and pinch closed.)
5. As each pie is made, set on clean cloth to keep dry.
(This is the point at which these can be frozen for
later use. See below.)
To use commercially prepared phyllo sheets:
1. Defrost in the refrigerator overnight and bring to
room temperature before opening the package and
using.
2. Cut phyllo sheets lengthwise into 2 1/2 to 3 inch
strips (usually about 3-4 strips per sheet).
3. Cut several sheets (and more as needed) into
squares.
4. Place a small square at one end of the phyllo strip
and place 1 teaspoon of filling on the square, about

36.
LET'S MEET WHERE OUR CULTURES MEETS
1 inch in from the edges (this helps keep the filling
from leaking through).
5. Fold up into a triangle.
Continue until dough and filling are used (about 25 pieces
for the circles, about 50 for the triangles).
In a medium to large frying pan, heat 1/3 to 1/2 inch of oil
over medium-high heat. Fry to a light golden on both sides.
(Add more oil between batches if needed, and wait until
heated to start frying.)
Drain on baking racks placed over absorbent paper towels
or in a colander, and serve.
Prepare ahead and freeze: After forming the pitakia (small
pies), place on flat trays covered with a towel. Cover with a
towel and foil and place in freezer. Once frozen, they can be
placed in plastic bags and kept in the freezer for several
months. To cook, defrost for 10 minutes and fry as above.
Yield: 25 half-moon pies, 50 triangles

37.
LET'S MEET WHERE OUR CULTURES MEETS
COUNTRY:
GREECE
MENU: SUMMER/ “Briam” - Recipe for Roasted
Vegetable Casserole in a Savory Sauce
INGREDIENTS: DIRECTIONS:
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour,
30 minutes
Yield: 6-8 Servings
Ingredients:
 4 large potatoes
 1/2 cup olive oil, plus
more for drizzling
 1 medium onion,
diced
 4 cloves garlic, finely
minced
 1/2 cup dry white
wine
 1/2 cup fresh dill,
chopped
 1/2 cup fresh parsley,
chopped
 2 cups tomato sauce
 A pinch of dried mint
 A pinch of dried basil
 1 lb. zucchini, sliced
in thin rounds
 4 large tomatoes,
sliced
 Salt and pepper to
taste
Peel and boil the potatoes in generously salted water until
nicely tender. Slice the potatoes into 1/4 inch rounds and set
aside.
Heat 1/2 cup olive oil in a sauce pan and saute the onions
until translucent. Add the garlic and saute until fragrant,
about a minute. Add the 1/2 cup wine and saute a few
minutes more.
Add the herbs, tomato sauce, and about a 1/2 cup of water.
Bring to a boil, cover and simmer for about 15 minutes.
Preheat the oven to 425 degrees.
While the sauce is simmering, drizzle some olive oil in the
bottom of a rectangular baking pan. Layer half the potato
slices on the bottom of the pan. Season them lightly with salt.
Top the potatoes with the tomato slices. Season lightly with
salt and pepper. Next add the remaining potatoes. Season
lightly with salt and top with half of the tomato sauce.
Next add the zucchini and top with the remaining sauce.
Bake in a 150 degree oven for one hour or until the
vegetables have cooked through and are very tender.

38.
LET'S MEET WHERE OUR CULTURES MEETS
COUNTRY:
GREECE
MENU: SUMMER/ “Horiatiki Salata”: Greek Salad
In Greek: “χωριάτικη σαλάτα”, pronounced “haw-ree-AH-tee-
kee sah-LAH-tah”
INGREDIENTS: DIRECTIONS:
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
 4-5 large, ripe,
tomatoes
 1 large red onion
 1 cucumber
 1 green bell pepper
 1/4 pound (113.5g) of
Greek feta cheese,
sliced or crumbled
 dried Greek oregano
(rigani)
 sea salt
 top quality extra virgin
olive oil
 1 dozen Greek olives
(Kalamata, green
Cretan olives, etc.)
 pickled pepperoncini
hot peppers (garnish)
 1 tablespoon of water
(optional)
Wash and dry the tomatoes, cucumber, and green pepper.
Clean off the outer skin from the onion, wash, and dry.
Cut the tomatoes into bite-sized irregularly shaped chunks,
removing the core. Salt lightly. Slice the cucumber into 1/4-
inch slices, cutting slices in half (whether or not you peel the
cucumber is a personal choice). Salt lightly. Slice the pepper
into rings, removing the stem and seeds. Salt lightly. Slice
the onion into thin rings.
Combine the tomatoes, cucumbers, green pepper and onion
in a large salad bowl. Sprinkle with oregano, pour olive oil
over the salad, and toss. Just before serving, place the feta
on top of the salad, either as a slice or crumbled (as in
photo), and toss in some olives. Sprinkle the cheese with
oregano (and pepper if desired), mix the oil and water and
drizzle over the top, and serve, garnished with hot peppers.
Yield: Serves 4-6
Additional ingredients
 Anchovies: if you like this salty fish, add a couple to
the salad before tossing.
 Capers: toss in a few if you like them.

39.
LET'S MEET WHERE OUR CULTURES MEETS
COUNTRY:
GREECE
MENU: SUMMER
“Moussaka” - Classic Greek Moussaka with Eggplant
INGREDIENTS: Prep Time:
2 hours
Cook Time: 45 minutes
Total Time: 2 hours,
45 minutes
DIRECTIONS: Prep the Vegetables:
Using a sharp peeler, partially peel the eggplants, leaving
strips of peel about 1 inch wide around the eggplant. Slice
the eggplant in to 1/2 inch slices. Place the eggplant slices in
a colander and salt them liberally. Cover them with an
inverted plate that is weighted down by a heavy can or jar.
Place the colander in the sink so that excess moisture can be
drawn out. They will need to sit for at least 15-20 minutes,
preferably an hour. The salt also helps to remove some of
the bitterness of the eggplant.
Ingredients:
 3-4 eggplants, about
4 lbs. total
 1 lb. potatoes
 1 1/2 lbs. ground beef
(or lamb)
 2 large onions, finely
diced
 2 cloves garlic,
minced
 1/2 cup red wine
 1/4 cup chopped
fresh parsley
 1 tsp. ground
cinnamon
 1/4 tsp. ground
allspice
 1 cup tomato puree
(or crushed tomatoes)
 2 tbsp. tomato paste
 1 tsp. sugar
 Salt and pepper to
taste
 2 cups plain
breadcrumbs
 8 egg whites, lightly
beaten (reserve yolks
for bechamel)
 1 cup grated
Kefalotyri or
Parmesan cheese
Peel the potatoes and boil them whole until they are just
done. They should not get too soft, just cooked enough so
that they no longer crunch. Drain, cool and slice them in 1/4
inch slices. Set aside.
Preheat the oven to 150 degrees.
Line two baking sheets with aluminum foil and lightly grease.
Add a splash of water to the egg whites and beat them lightly
with a fork. Add breadcrumbs to a flat plate.
Rinse the eggplant slices and dry with paper towels. Dip the
eggplant slices in the beaten egg whites and then dredge
them in the breadcrumbs, coating both sides. Place breaded
eggplant slices on baking sheets and bake at 400 degrees
for 1/2 an hour, turning them over once during cooking.
When eggplant is finished cooking, lower the oven
temperature to 350 degrees.
Make the Meat Filling:
In a large sauté pan, brown the ground beef (or lamb) until
the pink color disappears. Add onion and sauté until
translucent, about 5 minutes. Add garlic and cook until
fragrant, about 1 minute.
Add wine to pan and allow it to simmer and reduce a bit
before adding cinnamon, allspice, parsley, tomato paste,
crushed tomatoes, and sugar. Allow the sauce to simmer
uncovered for approximately 15 minutes so that excess liquid
can evaporate. It should be a drier, chunkier, tomato sauce.
Season to taste with salt and pepper.

40.
LET'S MEET WHERE OUR CULTURES MEETS
Bechamel Sauce:
 1 cup salted butter (2
sticks)
 1 cup flour
 4 cups milk, warmed
 8 egg yolks, lightly
beaten
 Pinch of ground
nutmeg
Make the Béchamel Sauce:
Melt butter over low heat. Using a whisk, add flour to melted
butter whisking continuously to make a smooth paste. Allow
the flour to cook for a minute but do not allow it to brown.
Add warmed milk to mixture in a steady stream, whisking
continuously.
Simmer over low heat until it thickens a bit but does not boil.
Remove from heat, and stir in beaten egg yolks and pinch of
nutmeg. Return to heat and stir until sauce thickens.
Assemble the Moussaka:
Lightly grease a large deep baking pan (lasagna pan).
Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4
inch space around the edges of the pan, place a layer of
potatoes on the bottom. Top with a layer of eggplant slices.
Add meat sauce on top of eggplant layer and sprinkle with
1/4 of the grated cheese. Top with another layer of eggplant
slices and sprinkle once again with 1/4 of the grated cheese.
Pour the béchamel sauce over the eggplant and be sure to
allow sauce to fill the sides and corners of the pan. Smooth
the béchamel on top with a spatula and sprinkle with
remaining grated cheese. Bake in a 170-degree oven for 45
minutes or until béchamel sauce is a nice golden brown
color. Allow to cool for 15 – 20 minutes before slicing and
serving.
You can make this dish ahead up until the béchamel sauce
and refrigerate. Make the béchamel sauce right before you
intend to bake it.

41.
LET'S MEET WHERE OUR CULTURES MEETS
COUNTRY:
GREECE
MENU: AUTUMN
„LAMB FRICASSEE”
INGREDIENTS:
 2 bunches spring
onions, finely chopped
 2 lettuces, roughly
torn
 1 large onion, finely
chopped
 1 or 2 lemons
 1 cup olive oil
 3 eggs
 1.5 kg leg lamb,
boned
 1/2 bunch celery
leaves
 1/2 bunch dill
 salt and pepper
DIRECTIONS:
-Cut the meat into pieces
- Heat the oil in a saucepan
-Brown the meat on all sides - Brown the onions
- Add 2 cups of water and bring to the boil.
Simmer until almost done. Place the vegetables,
celery leaves, lettuce and dill in the saucepan.
- As soon as they are done, remove the saucepan from the
heat and prepare the avgolemono [egg + lemon] sauce
- Separate the yolks from the whites of the eggs
- Squeeze the lemons
- Beat the egg yolks
- Beat the egg whites until they form soft peaks
- Stir the yolks into the whites
- Add the lemon juice
- Gradually add the gravy from the saucepan, stirring
constantly so that the egg does not curdle.
- Return the mixture to the saucepan
- Shake the saucepan so that the avgolemono sauce covers
all of the meat evenly.

42.
LET'S MEET WHERE OUR CULTURES MEETS
COUNTRY:
GREECE
MENU: AUTUMN
„CHICKEN WITH HONEY”
INGREDIENTS: DIRECTIONS:
1 chicken (1-1.5 kg)
2 pinches freshly ground
black pepper
1 cup ground nuts (pine nuts,
walnuts)
salt and pepper to taste
1 cup ground almonds, 1
beaten egg
1 cup olive oil,1 tbsp
chopped fresh basil
3 tbsp honey
3 tbsp melted butter
1. Mix the nuts and beaten egg and sprinkle the basil and
one pinch of black pepper over the chicken. Season the
cavity of the chicken with salt and pepper and stuff it with the
almond mixture. Sew up or skewer the opening and tie the
wings and legs close to the body. Prick the skin with a fork
and brush it with the oil and honey mixture. Roast the
chicken in a moderate oven (180°C), basting it frequently
with the melted butter and its own juices, for approximately
1½ hours or until the juices run clear.
2. You are now ready to enjoy your chicken with honey.

43.
LET'S MEET WHERE OUR CULTURES MEETS
COUNTRY:
GREECE
MENU: AUTUMN
„Kakavia” (famous fish soup)
INGREDIENTS: DIRECTIONS:
- 3/4 cup extra-virgin olive oil
- 4 medium onions, peeled
and sliced thin - 4 plum
tomatoes, peeled and
chopped
- 1,5 kg (3 pounds) cheap
mixed white fish, gutted and
cleaned
- Half a kilo (1 pound)
shrimp, cleaned
- 2 medium potatoes, peeled
and diced - salt and black
pepper - 1/4 cup finely
chopped flat-leaf parsley
- 6 slices thick toasted bread
Heat half of the olive oil in a
large soup pot and add the
onions.
Cook covered over medium heat until wilted, about 7
minutes. Add the tomatoes and 6 cups water. Bring to a boil
then reduce the heat and simmer for 15 minutes. Strain,
reserving the vegetables and pouring the stock back into the
pot. Add the fish and shrimp to the stock and simmer for
another 20 minutes.
Remove the fish with a slotted spoon, de-bone it,
breaking the flesh apart into small pieces. Add it back to the
soup pot together with the vegetables. Add the diced
potatoes, season with salt and pepper and simmer the soup,
partially covered for 2 hours until it becomes thick. Add more
water if necessary. Sprinkle the parsley and remaining raw
olive oil into the soup just before removing from the heat.
To serve, place six slices of thick toasted bread on
the bottom of six bowls and ladle the soup into each of the
bowls. (6 servings)

45.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: ITALY MENU: SPRING
CHERRY TOMATO, RICOTTA, KALE AND
PESTO SAUCE
INGREDIENTS:
 2 tbsp olive oil
 3 garlic cloves, chopped
 1 tsp crushed chilli flakes
 2 x 400g cans cherry
tomatoes
 500g penne
 200g kale, chopped
 4 tbsp ricotta
 4 tbsp fresh pesto
 parmesan or vegetarian
alternative, to serve
(optional)
DIRECTIONS:
1. Heat the oil in a large saucepan, add the garlic and cook
for 2 mins until golden. Add the chilli flakes and tomatoes,
season well, and simmer for 15 mins until the sauce is
thick and reduced.
2. While the sauce is cooking, cook the pasta following pack
instructions – add the kale for the final 2 mins of cooking.
Drain well and stir into the sauce, then divide between 4
bowls. Top each with a dollop of ricotta, a drizzle of pesto
and shavings of Parmesan, if you like.

46.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: ITALY MENU: SPRING
ITALIAN PORK PATTIES WITH POTATO
WEDGES
INGREDIENTS:
4 baking potatoes, unpeeled,
each cut into 8-10 wedges
 2 tbsp olive oil
 zest and juice 1 lemon
 50g fresh breadcrumbs
 500g pack pork mince
 50g grated parmesan
 2 tbsp chopped parsley
 1 large garlic clove,
crushed
DIRECTIONS:
Heat oven to 200C/180C fan/gas 6. Toss potato wedges
in a large roasting tin with 1 tbsp oil and lemon juice.
Spread out in a single layer. Bake for 35-45 mins,
turning halfway, until golden brown and crisp.
Meanwhile, place the breadcrumbs in a mixing bowl
and moisten with 2 tbsp cold water. Add the mince,
Parmesan, parsley, garlic and lemon zest.
Season, mix well, then shape into 4 large, flat patties.
Heat remaining oil in a pan and cook the patties
for 7 mins on each side, or until they have a golden crust
and are cooked through (alternatively, cook on the barbecue).
Serve with the wedges and a tomato and rocket salad, if you like

47.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: ITALY MENU: SPRING
CHOCOLATE, PISTACHIO AND NOUGAT
SEMI-FREDDO
INGREDIENTS:
75g golden caster sugar
4/5 medium eggs
250g dark chocolate,
finely chopped
450ml double cream
140g hard nougat or
torrone, chopped into
½ cm chunk
50g pistachios,
roughly chopped
Torrone
Torrone is a traditional Italian hard
nougat and is available in most
good delis. This recipe calls for a
hard nougat - rubbery pink and
white bars won't work here!
DIRECTIONS:
Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of
water to a gentle simmer. Put the sugar and eggs in a heatproof
bowl, then place over the simmering water and whisk until pale,
thick and doubled in volume. Remove from the heat, plunge the
bottom of the bowl into cold water and continue whisking until the
mixture is cool.

49.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: ITALY MENU: SUMMER
SARDINES BALLS
INGREDIENTS:
Serving 6 people:
 1 kg of sardines
 200 g of grated stale
bread crumb
 100 g of cheese (or
Parmesan) cheese
 3 Eggs
 1 clove of garlic,
chopped
 1 tablespoon chopped
parsley
 Some of the stalks of
wild fennel
 1 liter of tomato puree
 Oil, salt and pepper to
taste
DIRECTIONS:
- After being washed and salted, skip the sardines lightly in a pan
with oil.
- Thus depriving them of the bone with a fork and grind into a paste
that will be transferred in a bowl with the addition of breadcrumbs,
grated cheese, chopped garlic, parsley and eggs, season with salt
and pepper and knead as you do with meatballs meat.
- Get from the balls roughly the size of an egg, flatten them and fry
them in olive oil.
- Finish cooking (about half an hour) in tomato sauce flavored with
wild fennel.
- With the sauce can flavor the dough, while the balls are a nice
main dish.

51.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: ITALY MENU: AUTUMN
CHARCOAL MAKER'S SPAGHETTI
INGREDIENTS:
 1/4 pound (100 g)
guanciale , pancetta or
bacon
 1/2 cup (25 g) grated
Pecorino Romano
 4 egg yolks and 2 egg
whites
 1/4 cup (60 ml) heavy
cream (optional; purists
shudder at it)
 Olive oil, salt, and
pepper
 A scant pound (400 g)
of spaghetti
DIRECTIONS:
 Set pasta water to boil. Meanwhile, dice the meat, sauté it
in a tablespoon of oil till it's well cooked, and drain the
pieces on a paper towel. As soon as the water boils, salt it
and add the pasta.
While the pasta's cooking, lightly beat the yolks and one or
two whites (just one white if you're using the cream). As
soon as the yolks and whites are combined, beat in the
cheese, pinches of salt and pepper, and the cream, if
you're using it.
When the pasta's done, drain it and transfer it immediately
to a heated bowl. Add the pancetta and pour the egg
mixture over the pasta, stirring briskly (the heat of the
pasta will cook the eggs). Serve immediately.

52.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: ITALY MENU: AUTUMN
FARSUMAGRU RECIPE
INGREDIENTS:
 A rectangular slice of
veal weighing 1 3/4-2
pounds (7-800 g), with
no holes!
 1/2 pound (200 g)
prosciutto or mortadella
 1/2 pound fresh mild
sausage, or the soft
salami of Chiaramonte
Gulfi
 4 hard-boiled eggs
 4 ounces (100 g) cured
lard (a strip the length of
the slice of meat)
 3 ounces (75 g) ground
beef
 A fresh spring onion
 A beaten egg
 A clove of garlic
 4 ounces (100 g) sharp
caciocavallo or
provolone, diced
 2 1/2 ounces (60 g)
grated pecorino col
pepe (similar to
Romano, but with
peppercorns)
 A small bunch parsley
 1/4 pound (100 g)
freshly shelled peas,
blanched in salted water
 Tomato sauce
 A walnut sized chunk of
rendered lard
 A sprinkle of well aged
red wine
 Olive oil
 Salt & pepper
DIRECTIONS:
Begin by pounding the meat with the flat of a knife, being careful to
keep the slab rectangular in shape, and not puncturing it. Next, lay
the slices of prosciutto or mortadella over the meat. Trim the tips off
the hardboiled eggs to reveal the yolks, and lay them lengthwise
down the middle of the piece of meat. Trim the rind from the lard if
need be, put it around the eggs, then sprinkle the diced cheese and
parsley sprigs over everything, along with the garlic, minced, and
the spring onion.
To complete the filling combine the ground meat, grated cheese,
peas, and, if you want, some fresh sausage. Spread the mixture
over the other ingredients in the filling, and roll the meat up around
it. Tie the roll with string lengthwise and widthwise and down, to
produces a "salami."
Put the farsumagru in a large pan and brown it either in the fat from
cooking sausages, or a mix of lard and oil.
At this point the farsumagru is ready to take its place in a festive
ragù. Or, if it is to reign in glory by itself at the table, sprinkle it with
red wine and continue cooking until the wine has evaporated. Then
add some tomato sauce, diluted in water, and simmer the roll for
about an hour, covered. When it comes time to serve it transfer it to
a platter and remove the string, but wait till you get to the table to
slice it into half-inch slices. The beauty of the thing, if it's done right,
is the way the brilliant yellow of the yolk is surrounded by the
whites, in which are in turn surrounded by the milky lard, with the
green of the peas and parsley in the brilliant white of the cheese.

53.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: ITALY MENU: AUTUMN
TIRAMISU
INGREDIENTS:
 4 very fresh, top quality
eggs, separated
 4 tablespoons sugar
 1 1/4 pounds fresh
mascarpone cheese
 Brandy (dashes,
optional - depending
upon how she feels at
the moment)
 1 demitasse espresso
coffee, diluted with
water and lightly
sweetened with sugar
 3/4 pound savoiardi
cookies (available in
Italian delicatessens (if
need be you canmake
them, or use ladyfingers
-- 1 savoiardo = 2
ladyfingers)
 Powdered bitter
chocolate
DIRECTIONS:
Beat the yolks with the sugar, then whip in the mascarpone and, if
you're using it, the brandy. Whip 2 of the whites to firm peaks (use
the other 2 for something else) and fold them in.
Put the diluted, sweetened coffee in a bowl and add about a
tablespoon of brandy (to taste here, assuming you want it). Dip the
savoiardi in the coffee and line a mold large enough to hold the
mascarpone mixture. Fill with the mixture, chill for 2 hours, and
dust with the powdered chocolate before serving.
This should serve 6-8.

56.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: ITALY MENU: WINTER
Chocolate & Amaretto Panna Cotta
INGREDIENTS:
Chocolate Layer:
1/4 Cup Water
1 1/2 Teaspoons Unflavored
Gelatin
1 Cup Heavy Cream
1 Cup Whole Milk
1/3 Cup Sugar
2 Cups Dark Chocolate Baking
Chips
2/3 Cup Sour Cream
Amaretto Layer:
1 Cup Whole Milk
2 Teaspoons Unflavored Gelatin
2 Cups Heavy Cream
1/4 Cup Sugar
1/4 Cup Amaretto Liqueur
Topping:
Lightly Sweetened Whipped
Cream
Chocolate Shavings
DIRECTIONS:
In a small bowl, sprinkle the gelatin over the water and set aside.
For the chocolate layer, heat the cream, milk, and sugar over
medium heat until the mixture almost but does not quite come to a
boil, then remove from the heat.
Stir in the softened gelatin, then the chocolate chips, stirring until
smooth.
Whisk in the sour cream until blended, then pour the mixture into 8
small clear glasses and refrigerate for 90 minutes, reserving about
a half cup of the chocolate mixture to use later.
For the Amaretto layer, sprinkle the gelatin over the milk in a small
bowl and let soften for 5 minutes.
In a small pot, heat the heavy cream and sugar until almost boiling,
then remove from the heat.
Stir in the softened gelatin, the Amaretto liqueur, and the reserved
chocolate mixture and whisk until smooth.
Pour this mixture over the refrigerated chocolate panna cotta
creating a layer of an inch or two, then refrigerate again for at least
6 hours.
To serve, add a dollop of lightly sweetened whipped cream and
sprinkle with chocolate shavings, then serve immediately.

58.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
LITHUANIA Traditional foods of Lithuania.
Nothing else can characterize the nation better as its
cuisine. In this respect Lithuanian culinary traditions are the
brightest in Eastern Europe. It’s not a secret that Lithuanians
like to eat good, tasty food and they like to eat a lot. It is
said about Lithuanian cooks that a good cook can create
delicious food just by using simple ingredients. Lithuanian
cuisine is pretty simple but has a variety of interesting
dishes. Potatoes, rye, beet root, various meat, mushrooms
and dairy products are often used when preparing
Lithuanian food. It’s amazing how much food can be found
in Lithuanian cook’s kitchen. When you are the guest in a
Lithuanian house, it is possible to eat too much because the
food is just too good to be left in the plate!
We haven’t got spring or summer meals, but we’ve
prepared some recepies of Lithuanian traditional food.
Juoda duona (Black rye bread)
This kind of bread is probably the oldest Lithuanian
traditional food. Lithuanian dark rye bread is fresh,
delicious, heavy fragrant and can be eaten during breakfast,
lunch, dinner or even as an appetizer. However, it isn’t as
popular nowadays as it was before.

60.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
Lithuania
MENU:
Balta Misraine
or
Lithuanian White Salad
INGREDIENTS:
 250g potatoes
 250g carrots
 1/2 cup peas
 1 egg, boiled and shelled
 2 pickled gherkins
 mayonnaise
DIRECTIONS:
1. Peel and boil the potatoes and dice into small cubes.
2. Cook and chop the carrots and combine with the
chopped gherkins and boiled egg.
3. Add the mayonnaise and carefully mix all the
ingredients in a bowl. Season with salt, black pepper
and a dash of orange juice.
This simple and delicious salad is usually served as a
side dish.
It makes a brilliant accompaniment to main dishes.

61.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
LITHUANIA
MENU:
Beetroot salad
Burokėlių salotos
INGREDIENTS:
 4 medium beetroots
 1 large red onion
 1cup boiled chickpeas
 4 tbsp pomegranate seeds
 a handful of arugola
 1 tsp sumac spices
 1 lemon juice
 3 tbsp pomegranate
molasses
 salt and black pepper
 olive oil
 a small hanful of fresh dill
DIRECTIONS:
Put beetroots on a sheet of parchement paper and sprinkle
with some salt and drizzle with some olive oil. Wrap
them in the paper and then wrap in aliuminium foil. Bake
in a 180C-oven for 1 hour until they are soft. Remove
from the oven and let them cool completely. Then peel
the beetroots and slice in wedges. Drizzle with some
pomegranate molasses and leave it to marinate.
Peel and slice the red onion. Put it into a bowl. Season
with salt and black pepper, add sumac and lemon juice.
Use your hand to mix the onion and crush them a bit to
make them softer. Leave the onion to marinate for at least
10 min.
In a serving platter arrange arugola leaves, then add
beetroot with all pomegranate molasses, scatter the
chickpeas, top with marinated onions, add pomegranate
seeds. Add some dill. Drizzle with some olive oil and
serve. Enjoy!

63.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
LITHUANIA
MENU:
Skilandis
Skilandis or Kindziuk is a Lithuanian sausage. It is
made of a pig's stomach stuffed with salted, garlic-flavored
minced meat and bacon. Then the sausage is smoked and
dried, but not cold-smoked. Siklandis an almost legendary
product, famous for its long keeping properties.
The term "skilandis" has protected status under European
Union law.
INGREDIENTS:
 10 k pork,
 400 g salt,
 10 g sugar,
 10 g black pepper,
 garlic.
DIRECTIONS:
Cut meat to pieces (30-35 g), mix with some chopped lard
(if meat is too lean). Add salt, chopped seasonings and mix
all well. Stuff well-cleaned pork's stomach tightly with
mixture to squeeze well and avoid air bubbles. Sew up the
stuffed stomach, set narrow plates to it and tie using a
string. Compress and set for 3-5 days, then smoke-dry.
When a casing fogs up with smoke, skilandis has to be
retied to reset plates. A smaller size skilandis is done in a
week, a bigger one takes longer.
Skilandis is eaten raw or cooked. While boiling in water it
is advisable to put the cut piece of skilandis into linen cloth
for then it would not break up.

67.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
Lithuania
MENU:
Cepelinai
Zeppelins
Zeppelins are probably the most popular dish in
Lithuania. Zeppelins are big, round shaped dumplings made
from potatoes and stuffed meat inside of them. They are
usually served with mushroom sour cream or “spirgai” ( a
cream with little pork beats in it). Let’s not forget
vegetarians. There is special type of cepelinai for them.
Instead of meat they put curd filling inside.
INGREDIENTS:
 1 kg uncooked potatoes,
 3 or 4 boiled potatoes,
 ground beef,
 milk,
 curd or mushrooms.
DIRECTIONS:
Peel and grate the raw potatoes, then squeeze out the
excess liquid from them through a cheesecloth. Let the
starch settle to the bottom of the liquid, then pour the liquid
off and add the starch back to the potatoes. Peel and mash
the boiled potatoes, then add them to the grated ones. Add a
dash of salt and knead the mass well. Then take
approximately egg-sized pieces of this mixture and form
into patties. Place spoonfuls of the previously prepared
filling into the center of the patties. Most often such a filling
is made from ground beef, milk curd or mushrooms with salt
and spices. Close the patties around the filling and form
them into ovoid shapes. Then place the cepelinai in salted
boiling water and cook for approximately 30 minutes.
Cepelinai are eaten with bacon or melted sour cream and
butter sauce. This dish is very filling, and was traditionally
only served for guests or during heavy labor seasons.

68.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
Lithuania
MENU:
ŠAKOTIS –
Lithuanian traditional cake
Šakotis is a popular Lithuanian traditional cake, similar to
German Baumkuchen. It has been known in Lithuania
since the era of the Polish-Lithuanian Commonwealth. In
Poland it is called sękacz.
Its name means "branched", and that describes its
distinctive shape. It is baked by painting layers of batter
onto a rotating spit in a special oven. It is also drier than a
Baumkuchen. It is not the same as German Baumkuchen,
although often confused with it.
It can be decorated with chocolate and flower ornaments,
but it is often served plain. Šakotis is one of the most
important desserts in Lithuanian celebrations, especially at
wedding or birthday parties. It is often eaten at Christmas.
It was the sweet chosen to represent Lithuania in the Café
Europe initiative of the Austrian presidency of the
European Union, on Europe Day 2006.
Here is a recipe how to bake šakotis(you will need a
special oven as šakotis is baked on a spit, hence the hole in
the middle).
INGREDIENTS:
50 eggs;
1250 g butter;
1250 g flour;
800 g sugar;
10 g lemon essence;
6 glasses cream (20 % fat);
100 g cognac.
DIRECTIONS:
Beat the butter and sugar into a smooth paste. While
stirring, add 1-2 eggs at a time until all eggs are used. Add
the flour and lemon essence, then the cream and cognac.
Beat the paste to a very smooth consistency
Bake šakotis in a special oven dripping the pastry
slowly onto the rotating spit.

69.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
Lithuania
MENU:
The ant house cake
Skruzdelynas
The reason we call it “the ant house” are the poppy seeds
that are always sprinkled at the end to give a little color
contrast and a lovely finished look.
Recipe type: dessert
Prep time: 2 hours
Cook time: 30 mins
Total time: 2 hours 30 mins
Serves: 8
INGREDIENTS:
PASTRY
 2 eggs
 2 ½ tablespoons sour
cream
 pinch of salt
 250-300 grams flour
 200 ml sunflower oil
 SYRUP
 4 tablespoons natural
honey
 1 teaspoon vanilla
extract
 2 tablespoons water
 1 ½ tablespoon sugar
DECORATION
 poppy seeds
DIRECTIONS:
1. Whizz all the ingredients except oil in a food
processor till you have a thick dough. Start with
250 grams of flour and add more as needed. Then
wrap the dough in a cling film and let it rest at least
2 hours in the fridge.
2. When the dough has rested, taking a handful at a
time roll the dough paper thin and slice up. Roll out
all the dough before frying.
3. To fry, heat the oil in a deep pan, and fry the dough
in batches just until golden brown. Once fried place
on the paper towel to dry.
4. To make the syrup, bring all the ingredients to boil
and simmer fro 3-7 minutes. Your syrup is now
ready, drizzling a little bit of syrup start assembling
the ant house cake then sprinkle some poppy seeds
to finish it off.

70.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY:
LITHUANIA
MENU:
Simple apple cheese
A traditional Lithuanian way to cook apple cheese
INGREDIENTS:
7 kg apples
15 kg sugar
pinch(es) cinnamon powder
DIRECTIONS:
Peel and core the apples. Cut them into medium slices. Place
apple slices in a bowl and mix with sugar. Leave it for two
days. After two days, the slices are adequately covered by
apple juice. Strain the juice into a large pot. Boil, till about a
half of amount is left. Put apple slices into the boiling juice
and cook them in a low temperature for more than one hour.
Stir frequently. Season to taste with cinnamon. When cooked,
pour the mass into a wide, flat cooking tin-plate. Leave it in a
warm place for at least three weeks to jelly. After three or
more weeks cut the cheese into blocks and pack them in
butter paper and store in a cool, dark place.

74.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: POLAND MENU: SPRING
Stuffed eggs with ham and parsley
INGREDIENTS: DIRECTIONS:
 6 eggs
 10 slices of ham
 3 spoonful of
mayonnaise
 a handful of chopped
parsley
 salt
 pepper
 Chop the ham into little cubes.
 Prepare hard boiled eggs.
 Peel the eggs and cut each one in
half.
 Remove the hard boiled yolks and
add them to the remaining
ingredients.
 Mash yolk well with a fork and mix
all the ingredients with
mayonnaise.
 Season the stuffing with some salt
and pepper.
 Fill all the halves with the stuffing
and decorate the starter with some ham and fresh
vegetables like cucumber or tomato.

75.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: POLAND MENU: SPRING
Żurek Świętokrzyski
INGREDIENTS:
Homemade sourdough
Aromatic sourdough soup or
borsch is the foundation
of a successful white soup.
Preparing it takes five
minutes, and after four days,
it is ready to use.
Ingredients for 1 liter of
yeast:
 1 cup rye flour
 1 liter of water
 3 cloves of garlic
 2 grains allspice
 2 bay leaves
a few grains of pepper
Żurek Świętkorzyski-
the regional soup of the
Świętokrzyski Region
 700 grams of sausage
 300 grams of smoked
bacon, 1 liter of yeast
 4 cloves of garlic
 salt, pepper
 3-4 bay leaves
allspice, marjoram
 250 grams sour cream
12 or 18 percent
 1 tablespoon grated
horseradish
 6 eggs
DIRECTIONS:
 Take some pieces of whole
meal bread.
 Crush garlic cloves lightly and
then cut a bit.
 In a dish pour the flour, add the
garlic and spices of bread crust.
 All mix, than cover saucer with
a cloth.
 Let stand for 3-4 days, for example on a windowsill.
After this time, the sourdough soup is ready, it can be
immediately used to prepare the soup, but also tightly
sealed in a jar and stored for several days.
 Cook sausage in 2 liters of water.
 Add the chopped bacon, chopped
garlic, marjoram and other spices.
 In the meantime, cook hard-boiled
eggs and cool them down.
 Pour the sourdough into the water
with spices, remove the sausage from
the pot and cut it into pieces.
 Add the chopped sausage to the sour
soup. Then add sour cream and a
spoonful of horseradish cream.
 Eggs slice in quarters and put directly
on the plate before serving.

76.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: POLAND MENU: SPRING
„Babka“ cake with walnuts
INGREDIENTS:
 6 dkg of potato flour
 6 dkg of wheat flour
 6 eggs
 20 dkg of butter
 2 teaspoons of baking
powder
 ¾ of castor sugar
 lemon juice
 frosting
 some walnuts
DIRECTIONS:
 Wash the eggs, then separate the
yolks from the whites.
 Mix the castor sugar with yolks so
they become white, fluffy and
smooth.
 Add lemon juice to the mixture.
 Beat the egg whites until thick, then
add it to the mass mixing lightly.
 While mixing, add flour with the
baking powder.
 Pour the mass into the baking pan
or special “babka” pan.
 Heat the oven to 190 C and bake it
for 50 minutes. When the cake is
golden, remove it from the oven
then the baking pan.
 Pour some frosting onto the cake and decorate it with
walnuts. To make frosting you need one cup of sugar
and the juice of half lemon. Mix well the ingredients
and it's ready to use.

77.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: POLAND MENU: SUMMER
Stuffed eggs a’la toadstools
INGREDIENTS:
 6 eggs
 3 tomatoes
Horseradish cream:
 3 spoonful of grated
horseradish (ready
made is also
 acceptable)
 White cottage cheese
200 g
 Yolk
 Salt
 Pepper
 Lemon juice
DIRECTIONS:
 Boil eggs in salted water for 10 min, (remember!!!
they have to be hard boiled). Let it cool off. Remove
the shells carefully so as not to
damage the eggs, it’s better to do it
under the stream of water.
 Cut off the top and bottom part of the
eggs.
 Get ready horseradish cream: white
cheese mix with yolk, add some
lemon juice, salt and pepper. Finally
add grated horseradish and mix all
the ingredients well together.
 Put the eggs on the plate, on each one
put some cream and a slice of a
tomato. Next, on each tomato “hat”
make some dots with a horseradish
cream so it would look like a toadstool.

78.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: POLAND MENU: SUMMER
Stuffed Cabbage Rolls – Polish „Gołąbki“
INGREDIENTS:
 1 head of cabbage
 200 g rice
 2 onions, chopped
 3 tablespoons butter
 250 g of minced meat
(beef or pork or
mixed both kinds)
 1 tablespoon fresh
parsley, chopped
 1 clove garlic,
chopped
 salt and pepper to
taste
 tomato souce
(50g butter,
2 spoonful of tomatoe
paste, 1 teaspoon of
sugar, water from the
boiling cabbage rolls,
2 spoonful of flour,
salt, pepper)
DIRECTIONS:
 Boil the cabbage in the pot to soften
the leaves.
 Gently separate the leaves.
 Cut the thick part of the leaf as in the
picture.
 Cook rice in salted water.
 On the pan melt the butter and fry
the onion.
 In a bowl, mix the rice with meat,
onion, parsley and garlic, season
with salt and pepper.
 Fill the cabbage leaves with the
stuffing and wrap it.
 Put in a pot.
 Pour some water to the pot, cover
and simmer slowly for about 1.5
hour. If necessary, add the water
while cooking.
 Melt 50g butter on the frying pan and
add two spoonful of flour mixing
everything throughtfully. Add two
spoonful of tomatoe paste and one
teaspoon of sugar, and half of the
water from the pot where the cabbage rolls were
boilng, mix and fry. Season with some salt and
pepper.
 Serve Polish Gołąbki with boiled potatoes and
tomatoe souce.

79.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: POLAND MENU: SUMMER
„Pierogi“ Dumplings with
blueberries or strawberries or white cheese
INGREDIENTS:
Dough:
 3 cups of flour
 0.75 cups of boiling
water
 0.25 cups of cold
water
Cheese stuffing:
 1 kg of white cheese
 3 egg yolks
 1 tablespoon
cornstarch
 1 double vanilla sugar
 sugar as much as
needed
In addition:
 thick cream 12%
 sugar
 cinnamon
For fruit duplings:
 0,5 kg of strawberries
or blueberries (cut in
halves and sprinkled
with sugar)
 sugar
DIRECTIONS:
 Pour boiling water onto the flour and let stand for 10
minutes to cool.
 Pour cold water, stir and let stand for fifteen minutes.
 Then, knead the dough well.
 Roll out thinly and cut out with a
glass the dumplings (circles).
 Grind the cheese, add sugar, vanilla sugar, egg, potato
flour and mix well the stuffing.
 Make the dumplings, place a
teaspoon of cheese stuffing onto the
circle of a dough anf fold it in half,
throughtfully press the edges of the
dumpling.
 Boil the water with 1 tbsp oil and
place the dumlings in the water and
mix carefully with a wooden spoon
so as not to damge them.
 Dumplings are ready when they appear on the water
surface.
 Remove to a plate, mix the cream with 1 teaspoon of
sugar, pour over the dumplings and sprinkle with
cinnamon.

81.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: POLAND MENU: Autumn
Dumplings with plums/“Knedle“ with plums
INGREDIENTS:
 0.5 kg of potatoes
 potato flour
 wheat flour
 salt
 1 egg
 5 plums (or more if
needed)
 sugar
 cinnamon
 oil
 butter
 bread crumbs
DIRECTIONS:
 Cook 0.5 kg of potatoes, then mash them
as they cool off.
 Form a ball of the mashed potatoes and
gently remove a quarter of it.
 In this place add greater part of potato
flour and wheat flour as well a pinch of
salt and one egg.
 Lightly knead the dough. It should be elastic, if it
sticks to your hands add a bit of potato flour.
 Then, take some of the dough to make some small
balls later on to be flattened.
 Mix the plum halves with cinnamon sugar (1/3 cup
sugar, mix with half a teaspoon of
cinnamon).
 On the flattened dough put half of the
plum and make a a small ball out of it
with a plum inside.
 Prepare in a pot salted boiling water
containing a bit of oil (any kind). Put the
dough balls in the pot and cook for about
5 minutes.
 Best served topped with butter and
breadcrumbs (on a dry frying pan fry
the breadcrumbs, then add to it as much
butter as needed to form a soft fluid
mass) and sprinkle with cinnamon sugar.

83.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: Poland MENU: Winter
Pickled Herrings in Sour Cream
INGREDIENTS:
 250 g salted herring
fillets
 1 large onion, peeled
and chopped
 3 large pickled
cucumbers
 1 large sour apple
 200 ml of 18 % sour
cream
 vinegar
 sugar
 3 spoons of
mayonnaise
 white pepper
 2 tablespoons of
parsley
DIRECTIONS:
 First, soak herrings in cold water for
24 hours. Change the water several
times while the herrings are
soaking.
 The next day, drain the herrings, cut
into small cubes, drizzle them with
some vinegar and sprinkle with
some white pepper and leave it for a
while.
 Then chop an apple, onion and
pickles into little cubes. Combine
mayonnaise, sour cream and parsley
and mix it with chopped
ingredients. Add some sugar for
better taste. Pour the souse onto the
herrings and mix everything well.
Serve with rye bread.

84.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: POLAND MENU: WINTER
Juicy roast Pork loin with prunes(dried plums)
INGREDIENTS:
 1 kg boneless pork
loin
 15 grams of dried
plums
 1/2 teaspoon of cumin
 salt
 the juice of half
lemon
 tablespoon of butter
 a clove of garlic
 half a teaspoon
marjoram and
oregano
DIRECTIONS:
 Wash the loin, then in the middle, with a
long and narrow knife make a hole.
 Put the prunes inside the loin until appear
on the opposite side.
 Sprinkle pork with lemon juice and put
aside for 15 minutes.
 Sprinkle pork loin with salt, marjoram,
cumin and oregano.
 Heat the butter in a frying pan and fry the
pork on all sides.
 Place the pork in the baking pan with the
remaining butter and1/2 cup water and
bake for about an hour in 190 C.
 Pork loin is also excellent cold. Cut into
thin slices.
 Best served with boiled potatoes and
salad.

87.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: SPAIN MENU: WINTER
INGREDIENTS: DIRECTIONS:
1-STARTER:
NOODLES SOUP
INGREDIENTS:
-150 grams of noodles,
-1 onion,
-1 small piece of celery,
-1 turnip,
-1 carrot,
-1 small piece of parsley,
-1 small piece of thyme,
-Water and salt.
1st.-Peel the onion, the turnip and the carrot.
2nd
. - Cut the onion in two parts and the rest of vegetables into
small pieces.
3rd
. - Put inside the pot all the vegetables, the thyme and the
parsley.
4th
– Add water and salt to the pot.
5th
- Cook it for 30 minutes with a lid.
6th
- Drain it and put it again to cook.
7th
- When it boils, add the noodles and cook it for 10 minutes.
8th It is ready to eat!.
Delicious!
PRESENTATION:
Put the noodles in a plate and leave the small piece of parsley
on the noodles.

88.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: SPAIN MENU: WINTER
INGREDIENTS: DIRECTIONS:
2-MAIN COURSE:
STEW
INGREDIENTS:
-Chick peas
-Meat
-Chorizo
-Fat pork
-Beef bone
-Potatoes
-Green beans
-Garlic
-Salt
1st- Put the chick peas and some salt in water in a bowl the
night before.
2nd- The next day, put the chickpeas, the meat, the chorizo,
the fat pork and the beef bone into a pot. Cook it over a low
heat.
3rd- One hour before stopping cooking it, add the potatoes,
the green beans and the garlic. You need to taste if it is salty
or not.
4th- One hour later it is ready to eat.
DELICIOUS!

89.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: SPAIN MENU: WINTER
INGREDIENTS: DIRECTIONS:
3.- DESSERT
SOFTBREAD
INGREDIENTS:
-400 grams of flour
-225 grams of lard.
-150 grams of icing sugar
-2 spoons of anise
-1/2 spoon of cinnamon
-Lemon zest
1st
- Cook the flour in the oven for 6 minutes and 150 ºC
2nd
- Sift flour and put it in a bowl.
3rd-
Add the cinnamon, the sugar, the lemon zest, the lard and
the anise to the bowl and mix it together.
4th
- Sprinkle flour.
5th
- Putt he mass on the table. Use the rolling pin to obtain a
mass of 1, 5 cm high.
6th
Cut the mass cut a plastic shape.
7th
Put the pieces in the oven for 15 minutes and 170º C
8th Once they are cold, add icing sugar.
¡Bon appetite!

93.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: SPAIN
MENU: SUMMER
INGREDIENTS: DIRECTIONS:
1-STARTER:
Salmorejo
INGREDIENTS:
-TOMATOES
-SALT and GARLIC
-OIL
-BREAD
-EGGS
-HAM
1st Clean the tomatoes and cut into quarters. Put them in a
large bowl and mash.
2nd Cut the bread into small pieces and adds it to the cream.
Let stand 10 minutes.
3rd Peel garlic and add it.
4th Put oil and salt. Pass it through the blender.
5th Put it on the fridge. Wait for two hours.
DECORATION:
Cut the ham into small pieces AND Sprinkle shavings of ham
and boiled egg. And then IT IS READY TO EAT!

96.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: SPAIN
MENU: AUTUMN
INGREDIENTS: DIRECTIONS:
1-STARTER:
SPANISH BREAD
CRUMBS
INGREDIENTS:
-1-2 days stale bread.
-Bacon,
-Hard pork sausage,
-Green peppers,
-Paprika,
-Grapes,
-Eggs,
-Cloves of garlic.
-Water,
-Salt
-Virgin olive oil.
1st
-Cut the bread in small cubes.
2nd
Fry the bacon and the hard pork sausage in virgin olive oil
and set aside for later.
3rd
Fry the green peppers and set aside for later.
4th
Fry the cloves of garlic and when these are browned add a
half of Spanish paprika spoon, remove for a few seconds and
add water. Set the stock aside for later.
5th
Add the bacon, the hard pork sausage and the peppers.
6th
Put the bread into the oil and begin to stirring with a large
wooden spoon and finally add the stock stirring it constantly.
DECORATION:
This dish is served accompanied by a fried egg and a bunch
of grapes.

97.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: SPAIN
MENU: AUTUMN
INGREDIENTS: DIRECTIONS:
2-MAIN COURSE:
BEEF STEW
INGREDIENTS:
1 kg of beef,
600 grams of potatoes
1 onion,
1 clove of garlic,
Oil, salt
Thyme, pepper, white wine.
1st Peel and cut the onion and the garlics.
2nd Put them inside a casserole dish.
3rd Cut the beef into small pieces and add them.
4th Add the white wine, water and ½ deciliter of oil and some
pepper.
5th Cook it for one hour and a half.
6th Peel and cut the potatoes into small pieces.
7th Fry the potatoes with a lot of oil.
8th Add the potatoes to the casserole. And it is ready to EAT!

98.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: SPAIN
MENU: AUTUMN
INGREDIENTS: DIRECTIONS:
3-DESSERT
QUINCE JELLY
INGREDIENTS:
-1Kg of quinces.
-1Kg of sugar.
-Water.
1st
Boil the quinces.
2nd
Unit the quinces and grind them with a straining.
3rd
Add sugar and stretch with a wooden spoon until to get it
is compact.
4th
Pour the mixture in a baking mould and put it in the fridge
for 24 hours.
We hope you enjoy the meals tasting our selection of Special
Autumn recipes.

100.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: TURKEY MENU: WINTER/ Creamy
Chicken Soup (Tavuk
Corbasi)
INGREDIENTS: DIRECTIONS:
1 chicken breast/thigh
1 onion
1 cup celery stalk, chopped
2 Tbsp flour
2-3 Tbsp butter
½ cup orzo/vermicelli
3 Tbsp yogurt
1 egg yolk
1-2 gloves garlic, minced
4-5 cups water
2-3 Tbsp lemon juice
1 Tbsp salt to taste
1 tsp black pepper
Boil the chicken breast/thigh, whole onion and the celery until
the chicken meat is tender. Then, discard the onion and
celery. Chop the chicken in small pieces and let the chicken
broth cool.
In a pot, sauté butter and flour over medium heat until the
flour gets yellow. Then, add cooled chicken broth and salt.
Bring to a boil. Add orzo/vermicelli, chicken meat and
garlic. Cook for about 6-8 minutes until the orzo/vermicelli is
tender. Meanwhile, whisk egg yolk, yogurt and lemon juice
very well. Laddle some soup into the sauce and mix slowly to
warm the sauce. Then, stir in the sauce into the soup.
Sprinkle with fresh ground black pepper and serve hot.
ENJOY
COUNTRY: TURKEY MENU: SUMMER/ Eggplant
Mousaka with Mushrooms
INGREDIENTS: DIRECTIONS:
2 eggplants, peeled and cut
into chunks
1 big onion, chopped
½ lb (200 gr) ground beef
½ lb mushrooms, cut in
quarters
2 tomatoes, diced
1 cup oil for frying the
eggplant
1 green pepper, chopped
1 tsp salt
½ tsp black pepper
2 cloves of garlic, sliced thin
(optional)
½ cup hot or warm water
Peel the whole eggplant and chop in chunks. Then, place
them in a bowl and cover the eggplants with water. Let them
stand for 30 minutes in water. Then, drain and wipe the
eggplants with a paper towel. In a large skillet place the oil
and lightly fry the eggplants until they change in color. Do not
over fry. Place the fried eggplant pieces in a Pyrex dish and
sprinkle salt on them.
Place the ground beef and 1 tbsp oil and cook until the meat
changes in color. You can use the same skillet or a smaller
one. Then, add chopped onions and sauté for 2 minutes. Add
chopped peppers, garlic (optional) and mushrooms. Cook for
2-3 minutes. Stir in tomatoes and salt to taste. Sauté for 5
minutes. Finally add black pepper and give a stir. Spread this
mixture evenly on the fried eggplants and add the hot water.
Preheat the oven to 375 F (190 C) and cook for about 20-25
minutes.
You can serve this dish with pilaf and yogurt.
ENJOY

101.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: TURKEY MENU: SUMMER / Islim Kebab
(Islim Kebabi)
INGREDIENTS: DIRECTIONS:
2 lb eggplant, washed
(preferably thin ones)
2-3 banana peppers/1
green bell pepper, cut in
bite sizes
3-4 medium tomatoes,
sliced round
2/3 cup canola oil for
frying
Tooth picks
For the Meatloaf:
1 lb ground beef
1 egg
1 onion, chopped finely
2-3 cloves of garlic,
minced/grated
1 tsp salt to taste
½ tsp black pepper
For the sauce:
1 cup crushed/grated
tomatoes
1 tbsp oil
A pinch of salt and sugar
to taste
1/3 cup hot water
Wash and peel the eggplants in strip shapes or totally. Slice them
lengthwise 1/3 inch thick. Then soak them in water or salt and
leave them with salt for about 15 minutes.
In a frying pan, fry both sides of eggplant slices lightly. Leave
aside. In a bowl, combine all of the meatloaf ingredients and
knead with your hands till the mixture gets thick. Then, grab plum
size pieces and round them in your palms.
Preheat the oven to 400 F (200 C). Place the meatloaves in a
Pyrex Dish and bake for 15-18 minutes till they are cooked. Take
out and let them cool.
In a small bowl, place two eggplant slices perpendicular to each
other like a cross. Then, place the meatloaf in the middle and
wrap it with the eggplant slices. Grab it and place upside down
over a tray or Pyrex. First put tomato and then pepper on top and
insert a toothpick. Bake for 15-20 minutes in the 400 F (200 C)
oven.
Meanwhile, place oil and crushed tomatoes in a small pan and
sauté for 3-4 minutes over medium heat. Stir in salt, sugar and
water. Cook over low heat till the sauce thickens (about 5
minutes).
Spoon the sauce over a serving plate and place Islim Kebab over.
Serve warm.
ENJOY

102.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: TURKEY MENU: [SPRING]
The Imam
Fainted-Turkish
Ratatouille (Imam
Bayildi)
INGREDIENTS: DIRECTIONS:
2 lb eggplant
1 big onion, sliced
round/chopped
2-3 tomatoes, diced/grated
or 1 ½ cup crushed tomato
2-3 green peppers/bell
peppers
4-5 cloves of garlic, sliced
1/3 bunch of parsley,
chopped
1-2 cup canola oil for
frying
2 tbsp olive oil
1tsp+1 tsp salt to taste
1/2 tsp sugar
½ tsp black pepper
1/3 cup hot water
1 lemon’s juice
Wash eggplants and peel them striped. Take the green
parts without damaging the tops. If eggplants are small
and thin; fry them over high heat (Frying whole
eggplants over high heat, prevents them to absorb
much oil). Place them over a paper towel and then
arrange over an oven tray. With a spoon cut them
lengthwise and open. Sprinkle 1 tsp of salt all over.
If eggplants are large (like the ones in USA); cut them in
2 or 3 pieces lengthwise. Then fry both sides over high
heat. And then place over a paper towel. Arrange them
over an oven tray and sprinkle 1 tsp salt all over.
Chop half of the peppers. In a skillet, sauté onions with
olive oil. Then stir in garlic and chopped pepper. Saute
for 2-3 minutes and add tomatoes, sugar and salt. Cook
over low-medium heat till the mixture gets thick. Stir in
parsley and black pepper and turn the heat off.
Fill eggplants with the mixture evenly. Slice the
remaining peppers in strips and arrange over the
eggplants.
Preheat the oven 400 F (200 C) and pour 1/3 cup hot
water in tray. Drizzle lemon juice over eggplants and
cook for 10-15 minutes.
Serve Turkish Ratatouille warm or cold as you like.
ENJOY

104.
LET'S MEET WHERE OUR CULTURES MEET
COUNTRY: TURKEY MENU: ALL
SEASON -
Chicken Pilaf
(Tavuklu Pilav)
INGREDIENTS: DIRECTIONS:
2 chicken thighs/1 breast
2 cup whole grain rice,
washed and drained
4 cups chicken stock
1 tbsp salt to taste
2-3 tbsp butter
Black pepper
In a pot, boil chicken with the half of the salt. Leave aside 4
cups of the boiling water for using later. Let the chicken cool
for a while. And then, remove the skin and bones. Cut the
chicken into small pieces and set aside.
In another pot, melt the butter and stir in rice. Cook rice
stirring occasionally for 2-3 minutes. Then add 4 cups of
boiling water of the chicken. Add the remaining salt and bring
to a boil. Close the lid and cook over low heat till the rice
absorbs all the water. Then leave for a rest for 10 minutes.
Add the chicken and mix them all. Another serving
suggestion is: put some chicken into a bowl and fill the rest
with pilaf. Gently press the surface and turn upside down to a
serving plate.
Sprinkle black pepper on top and serve Chicken Pilaf warm
withayran.
ENJOY
COUNTRY: TURKEY
MENU: WINTER/
Tarhana Soup
(Tarhana Corbasi)
INGREDIENTS: DIRECTIONS:
3 tbsp tarhana
2 tbsp crushed/grated
tomatoes
2 tbsp butter
3-4 cups chicken
broth/water+bouillon
1 tsp salt to taste
Croutons/feta cheese for
garnish
Place the tarhana and 1/2 cup of water in a bowl. Leave it
alone for 1-2 hours for tarhana to dissolve a bit stirring
occasionally. In a pot, take butter and tomatoes. Saute over
medium heat. Then, add in the rest of the ingredients. Cook
over low-medium heat stirring constantly. Adjust consistency
of the soup as you like by adding more water if you
prefer.You can serve Tarhana Soup with crumbled feta
cheese or croutons on top.
ENJOY

107.
LET''S MEET WHERE OUR CULTURES MEET
COUNTRY: United Kingdom
MENU: WINTER
INGREDIENTS: DIRECTIONS:
.
Cottage Pie
Ingredients
Serves 6
approx 800g minced beef
1 tablespoon olive oil
1 large onion, finely chopped
2 tomatoes, chopped
2 large carrots, peeled and
cubed
2/3 cup of frozen peas
(optional)
approx• 250ml beef stock
1/2 teaspoon thyme
1 teaspoon sage
Salt and black pepper to
season
Potato Cheese Topping:
6 large potatoes, boiled and
mashed with a little milk and
butter
1 handful of grated mature
Cheddar cheese (or mature
Gouda)
3 tbsp grated Parmesan
cheese
Pinch of nutmeg
Method
1. Preheat oven to 190C.
2. Heat the oil in a large frying pan and fry the minced meat
till browned.
3. Remove from the pan and set aside. Add the onions to the
pan and fry till lightly browned.
4.Add the tomatoes and cook for a couple of minutes before
adding the beef, carrots, peas and herbs.
5. Add the beef stock and season with salt and pepper.
6. Cook over a low heat for about 20mins, adding a bit more
stock if it seems too dry (see note)
7. Transfer the meat into a large baking dish or ovenproof
casserole.
8. Top with the mashed potatoes (which has been mixed with
the cheeses and nutmeg) and score the top with a fork. You
can either dot a little butter over the potatoes or spray a little
olive oil over the top as I did.
9. Bake at 190C for approx. 30mins, till golden.

109.
LET''S MEET WHERE OUR CULTURES MEET
COUNTRY: United Kingdom
MENU: WINTER
INGREDIENTS: DIRECTIONS:
Custard Tart
1. 250g / 9oz short crust
pastry - sweet if liked
2. 2 whole eggs and 2 egg
yolks
3. 500ml / 1pt half milk / half
double cream
4. 50g / 2oz unrefined caster
sugar
1 vanilla pod
Baking a custard tart is blissfully straightforward and
requires nothing more than ingredients most people have
in their larder. For 250g short crust pastry you'll need a
23cm / 9in flan dish.
Set your oven to 190°C (gas 5 / 375°F)
Roll out your pastry, line the greased dish and chill the
whole for half an hour in the refrigerator. Longer won't
hurt.
Remove the pastry case from the refrigerator, line with
parchment and fill with rice or baking beans. Bake the base
blind until golden. This should take approx. 15 minutes.
Take the parchment and beans out of the dish after 10
minutes and return to the pastry to the oven to crisp the
base.
When done, set the pastry case to cool and reduce the oven
temperature to 160°C (gas 3 / 325°F)
Mix the milk and double cream in a saucepan. Slit the
vanilla pod lengthways and add to the milk and cream.
Bring the mixture to a very gentle simmer and infuse for
10 minutes.
Whisk eggs, yolks and sugar together in a bowl, then
remove the vanilla pod from the milk and pour the milk
through a sieve into the egg mixture. Whisk thoroughly.
The mixture will thicken a little.
Pour the custard mix into the pastry case and sprinkle the
top with grated nutmeg or cinnamon. Place in the oven and
cook until the custard is set. This will take 30-45 minutes,
depending on how wobbly you like your custard tart.

110.
LET''S MEET WHERE OUR CULTURES MEET
COUNTRY: United Kingdom
MENU: SPRING
INGREDIENTS: DIRECTIONS:
Fish, chips & mushy
peas
sunflower oil, for
deep-frying
 ½ teaspoon sea salt
 1 teaspoon freshly
ground black pepper
 225 g white fish
fillets, pin boned,
 225 g flour, plus
extra for dusting
 285 ml beer, cold
 3 heaped teaspoons
baking powder
 900 g potatoes,
peeled and sliced
into chips
 For the mushy peas
 1 knob butter
 4 handfuls podded
peas
 1 squeeze lemon
juice
To make your mushy peas, put the
butter in a pan with the peas and the chopped mint. Put a
lid on top and simmer for about 10 minutes. Add a
squeeze of lemon juice and season with You can either
mush the peas up in a food processor, or you can mash
them by hand until they are stodgy and thick.
Put sunflower oil into your deep fat fryer or a large
frying pan and heat it to 190ºC/375ºF. Mix the salt and
pepper together and season the fish fillets on both sides.
This will help to remove any excess water. Whisk the
flour, beer and baking powder together until nice and
shiny. The texture should be like semi-whipped double
cream. Dust each fish fillet in a little of the extra flour,
then dip into the batter and allow any excess to drip off.
Holding one end, lower the fish into the oil one by one,
carefully so you don't get splashed – it will depend on
the size of your fryer how many fish you can do at once.
Cook for 4 minutes or so, until the batter is golden and
crisp.
Meanwhile, parboil your chips in salted boiling water for
about 4 or 5 minutes until softened but still retaining
their shape, then drain them in a colander and leave to
steam completely dry. When all the moisture has
disappeared, fry them in the oil that the fish were cooked
in at 180ºC/350ºF until golden and crisp. While the chips
are frying, you can place the fish on a baking tray and
put them in the oven for a few minutes at
180ºC/350ºF/gas 4 to finish cooking. This way they will
stay crisp while you finish off the chips. When they are
done, drain them on kitchen paper, season with salt, and
serve with the fish and mushy peas.

111.
LET''S MEET WHERE OUR CULTURES MEET
COUNTRY: United Kingdom
MENU: SPRING
INGREDIENTS: DIRECTIONS:
Scones
 225g/8oz self-raising
flour
 pinch of salt
 55g/2oz butter
 25g/1oz caster sugar
 150ml/5fl oz. milk
1 egg, beaten, to glaze
(alternatively use a little milk)
Preparation method
1. Heat the oven to 220C/425F/Gas 7. Lightly grease a
baking sheet.
2. Mix together the flour and salt and rub in the butter.
3. Stir in the sugar and then the milk to get soft dough.
4. Turn on to a floured work surface and knead very
lightly. Pat out to a round 2cm/¾in thick. Use a
5cm/2in cutter to stamp out rounds and place on a
baking sheet. Lightly knead together the rest of the
dough and stamp out more scones to use it all up.
5. Brush the tops of the scones with the beaten egg.
Bake for 12-15 minutes until well risen and golden.
6. Cool on a wire rack and serve with butter and good
jam and maybe some clotted cream

113.
LET''S MEET WHERE OUR CULTURES MEET
COUNTRY: United
Kingdom
MENU: SUMMER
INGREDIENTS: DIRECTIONS:
Eton Mess
300 ml / 10 ½ fl oz
whipping cream
· 1 tbsp fine sugar·
· 100g / 3 ½ oz
ready-made
meringue
· 450g / 1 lb fresh
strawberries
· 1 tbsp icing sugar
Place the whipping cream in a large mixing bowl, add the sugar and
whip with an electric mixture until the cream is light and fluffy.
Break the meringue into large bite-size chucks and gently stir into the
cream.
Place half of the strawberries into another large mixing bowl and press
gently with the back of a fork to break up the strawberries slightly and
release some of the juice. Stir gently into the cream.
Halve, then quarter the remaining strawberries.
Place the cream mixture into a 18 cm /7" trifle or glass serving dish,
top with the strawberry pieces, chill for 30 minutes in the refrigerator
and sprinkle with the icing sugar before serving.

114.
LET''S MEET WHERE OUR CULTURES MEET
COUNTRY:
United Kingdom MENU: SUMMER
INGREDIENTS: DIRECTIONS:
 Chunk of
good English
Cheddar
 Jar of
Chutney
 Baked
Virginia
Ham, thickly
sliced
 Crisp
apples, cut
up
 Celery stalks
with leaves,
cut in half
lengthwise
 Bunch
radish,
sliced in half
 Baby carrots
 Loaf of
crusty bread,
thickly sliced
 Unsalted
butter,
softened
 Soft Hard-
Boiled Eggs,
recipe
follows
Ploughman’s Lunch
Decoratively arrange the fig or lemon leaves on a serving platter or cutting
board. Carefully place the remaining ingredients on top of the leaves and
serve
Soft Hard-Boiled Eggs:
 6 extra-large eggs
 salt and freshly ground black pepper
Place the eggs a large saucepan and cover them with cool tap water. Bring the
water to a boil, lower the heat and simmer for 3 minutes.
Remove the eggs from the saucepan and immediately place them in a bowl of
cold water until they are completely cool.
Remove the shells, slice each egg in half lengthwise, sprinkle with salt and
pepper and serve

116.
LET''S MEET WHERE OUR CULTURES MEET
COUNTRY: United Kingdom
MENU: AUTUMN
INGREDIENTS: DIRECTIONS:
.
 50g / 2 oz soft butter
 10 slices soft white
bread, cut diagonally
across or any of the
other breads
mentioned above
 50g / 2 oz golden
raisins/sultanas
 ¼ tsp freshly grated
nutmeg
 ¼ tsp cinnamon
 350 ml / 12 fl oz milk
 50 ml / 2 fl oz double
/ heavy cream
 2 large free range
eggs
 25g / 1 oz white sugar
 1 tsp vanilla extract or
paste (see note below)
Serves 4
Heat the oven 355°F/180°C/Gas 4.
 Grease a 2 pint/1 litre pie dish with a little of the
butter. Spread each of the bread triangles with butter.
 Cover the base of the pie dish with overlapping
triangles of bread, butter side up. Sprinkle half the
golden raisins/sultanas evenly over the bread, then
lightly sprinkle with a little nutmeg and cinnamon.
Repeat this layer one more time or until the dish is
filled, finishing with the raisins on top.
 In a saucepan gently heat the milk and cream - DO
NOT BOIL.
 In a large baking bowl beat the eggs with 3/4 sugar
and the vanilla extract until light and airy and pale in
color. Pour the warm milk over the eggs and continue
beating until all the milk is added.
 Pour the egg mixture slowly and evenly over the
bread until all the liquid is added. Gently press the
surface with your hand to push the bread into the
liquid. Sprinkle the remaining sugar over the surface
then leave to one side for 30 mins.
 Bake the pudding in the hot oven for 40 - 45 mins,
until the surface is golden brown and the pudding well
risen and the egg is set. Serve hot.

117.
LET''S MEET WHERE OUR CULTURES MEET
COUNTRY: United Kingdom
MENU: AUTUMN
INGREDIENTS: DIRECTIONS:
1½kg/3lb 5oz stewing beef,
cut into cubes
175g/6oz streaky bacon
3 tbsp. olive oil
12 baby onions, peeled
18 button mushrooms, left
whole
3 carrots, cut into quarters or
12 baby carrots, scrubbed and
left whole
salt and freshly ground black
pepper
1 tbsp. chopped thyme
2 tbsp. chopped parsley
10 cloves of garlic, crushed
and grated
425ml/15fl oz. red wine
425ml/15fl oz. chicken or
beef stock
For the roux50g/2oz butter
50g/1¾oz flour
BEEF STEW
1. Brown the beef and bacon in the olive oil in a hot casserole or
heavy saucepan.
2. Remove the meat and toss in the onions, mushrooms and
carrots, one ingredient at a time, seasoning each time.
3. Place these back in the casserole, along with the herbs and
garlic.
4. Cover with red wine and stock and simmer for one hour or
until the meat and vegetables are cooked.
5. To make the roux, in a separate pan melt the butter, add the
flour and cook for two minutes.
6. When the stew is cooked, remove the meat and vegetables.
7. Bring the remaining liquid to the boil and add one tbsp. of
roux.
8. Whisk the mixture until the roux is broken up and the juices
have thickened, allowing to boil.
9. Replace the meat and vegetables, and taste for seasoning.
Sprinkle with chopped parsley and serve with mashed potato